This recipe has so many names .. Paddu/Guliyappa/Paniyaram/Gundpongnalu.
You can find this all over South India.
One of the papular breakfast in Karnataka and liked by many. One of the famous street food in South India.
And this recipe is prepared with same dosa batter, if u are bored with having dosa or if there is a leftover batter just go for this.
And there are two types of paddu in South India. One is plain paddu and another one is masala paddu.
And here I’m sharing the recipe of masala paddu.
- Urad dal – 1 cup
- Dosa rice – 3 cup
- Fenugreek seeds – 1/2 tsp
- Beaten rice/Poha (optional)
- 1inch ginger grated
- Finely chopped onion
- Finely chopped coriander
- Finely chopped curry leaves
- Finely chopped green chillies
- Finely chopped dill/sabaski leaves
- Grated carrots
Soak urad dal and rice, the measurements should be 1:3 means if you use one cup of urad dal, you can add 3 cups of rice. And along that add 1/2 tsp of fenugreek seeds and half cup of Poha . Let’s all these soak for 5hrs .
Or else you can soak Poha for half an hour before blending the rice and urad dal.
Now blend the soaked rice,urad dal, fenugreek seeds and poha into smooth dosa kinda batter.
Transfer this batter into large bowl, add little salt and cover the batter then allow it to ferment for 12hrs.
The next day you can see the batter raised and it’s well fermented.
Now take the batter into another bowl as required. Then add all the ingredients as mentioned above and mix well.
Now the paddu/guliyappa batter is ready.
Heat the paddu pan, spray some oil to all the pits then pour the batter in all the pits. Close the lid for 2min,then open the lid and drizzle oil on top. Cook until it turns golden in colour. Then flip and let cook another side also.
That’s it … Tasty and delicious paddu/guliyappa is ready … Serve hot with coconut chutney/tamoto chutney or even it will go nicely with some chutney pudi. 😊